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Lumpia are asian inspired spring roll like items. This lumpia recipe is made with pork along with a medley of fresh vegetables. Wrapped in egg roll skins and cooked with onions, garlic, brean sprouts and soy sauce, the lumpia are savory and appetizing and perfect for parties.
  Cooking oil 2 Tablespoon
  Onion 1 Medium, chopped
  Garlic 2 Clove (10 gm), minced
  Lean boneless pork 1 Pound, cut into 1/4 inch cubes
  Fresh green beans/9 ounce package frozen cut green beans (thawed) 8 Ounce, finely chopped
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Canned hearts of palm/Two, 8 ounce cans water chestnuts, finely chopped 16 Ounce (1 Can)
  Finely shredded cabbage 1 Cup (16 tbs)
  Fresh bean sprouts 1 Cup (16 tbs)
  Soy sauce 3 Tablespoon
  Cooking oil 4 Tablespoon
  Egg roll skins 12
  Sweet soy sauce/Plum sauce 1⁄2 Cup (8 tbs)

Preheat a wok or large skillet over high heat; add oil.
Stir fry onion and garlic in hot oil for 2 minutes.
Add pork; stir fry for 4 minutes more.
Add beans and celery to wok; stir fry for 3 minutes.
Add the hearts of palm, cabbage, and bean sprouts; stir-fry for 2 minutes more.
Remove from wok.
Combine the meat and vegetables; stir in the soy sauce.
Brush a little oil onto a large skillet.
Cook one egg roll skin, on one side only, about 1 minute or till light brown.
Turn out onto paper towels.
Repeat with remaining skins.
(Add more oil to skillet, as needed.) To assemble, place each egg roll skin unbrowned side up.
Using a slotted spoon, spoon about 1/3 cup filling onto each skin.
Roll up egg roll skins around filling.

Recipe Summary

Side Dish

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